Orecchiette With Pancetta Pumpkin And Broccoli Rabe Recipes

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ORECCHIETTE WITH PANCETTA, PUMPKIN, AND BROCCOLI RABE



Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 9

2 cups cheese pumpkin, cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds
3/4 cup pancetta, cut into 1/2-inch dice
Pinch crushed red pepper
2 cups orecchiette
1/2 cup grated Parmigiana
1/4 cup green pumpkin seeds, toasted

Steps:

  • Preheat oven to 375 degrees F.
  • Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve.
  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.
  • Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.
  • Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.
  • Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.
  • Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously.
  • Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.
  • Delicioso!!

ORECCHIETTE WITH BROCCOLI RABE



Orecchiette With Broccoli Rabe image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Salt for pasta water
2 pounds broccoli rabe (weight includes central stems)
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 pound dried or 1 1/2 pounds fresh or ecchiette, or other pasta, like penne
1/2 cup freshly grated Parmesan cheese, more for serving
Salt and freshly ground black pepper to taste

Steps:

  • In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
  • Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
  • Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 34 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 4 grams

ORECCHIETTE WITH PANCETTA AND BROCCOLI



Orecchiette with Pancetta and Broccoli image

Provided by Maggie Ruggiero

Categories     Pasta     Quick & Easy     Bacon     Pine Nut     Broccoli     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

3/4 pounds orecchiette
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
3 tablespoons pine nuts
3 ounces sliced pancetta, coarsely chopped
5 scallions, thinly sliced
10 ounces frozen chopped broccoli, thawed, drained, and patted dry
Accompaniment: grated parmesan

Steps:

  • Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
  • While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
  • Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.

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